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The collaboration spans 29 restaurants in Taiwan and is part of a partnership with a Taiwanese hospitality group operating 295 Japanese dining outlets across the country.

More than a commercial venture, the project reflects a cultural exchange between Vincent—founder of the Michelin-recognized Chao Ban and Maison 1929—and a major international hospitality group specializing in Japanese dining

The limited-edition menu, available from April to June, features three Vietnamese-inspired dishes combining premium meats, fresh seafood, and signature sweet-savory flavors. The concept aims to deliver a refined, multicultural dining experience through a contemporary interpretation of Vietnamese cuisine.

Born in Paris to a Vietnamese mother, Vincent developed an early connection to Vietnamese cuisine.

He began his culinary journey as an intern at a Vietnamese restaurant in Montmartre before enrolling at the Jean Drouant-Mederic Hotel Management School, one of Paris’s oldest hospitality institutions, at age 16.

There, he received formal training in culinary arts, guest services, and restaurant management, laying the foundation for his career.

Instead of staying in France, he returned to Vietnam to redefine his culinary roots, crafting a modern Vietnamese identity through familiar dishes.

Vincent Cao Minh’s establishments have earned consecutive Michelin recognition between 2023 and 2025. Photo courtesy of Vincent

After six years of developing, both Chao Ban and Maison 1929 received repeated recognition from the Michelin Guide between 2023 and 2025.

His signature dishes include charcoal-grilled beluga sturgeon, chicken soup with lotus seeds and mushrooms, and pandan crème brûlée, a French-Vietnamese fusion dessert that has become one of his best-known creations.

For Vincent, cuisine is a form of storytelling shaped by memory and emotion rather than replication.

“The most authentic cuisine is the one that can touch memory and emotion,” he said.

Chef Vincent Cao Minh’s culinary creations have garnered high acclaim from a wide range of patrons. Photo courtesy of Vincent

As part of the Taiwan collaboration, Vincent adapted three signature dishes using locally sourced premium ingredients for the 29 participating restaurants.

These include grilled beef and pork rice vermicelli with braised beef tendon and flame-seared char siu pork belly served alongside crispy spring rolls; Vietnamese sour crab vermicelli soup combining crab broth, fish stock, tomatoes, and sweet chili paste with Japanese shrimp tempura; and grilled pork knuckle vermicelli featuring slow-braised pork trotters glazed in a signature sauce and served with herbs, roasted peanuts, fish sauce, and savory dumplings.

A corner of Chef Vincent Cao Minh’s restaurant Chao Ban. Photo courtesy of Vincent

Over the past three years, Chao Ban and Maison 1929 have become notable destinations for international visitors to Vietnam, earning Michelin Guide recognition and appearing in multiple international travel publications.